Creamy Tuscan Butter Beans
This isn’t just a side dish; it’s a bowl of pure, unadulterated comfort that demands a crusty loaf of bread for dipping. These Tuscan "Marry Me" Butter Beans take the viral flavor profile of sun-dried tomatoes, cream, and garlic and pair them with silky, oversized lima beans.
Ingredients
- 2 cans 15 oz each Butter Beans, drained and rinsed
- 1 tbsp Olive oil
- ½ small Yellow onion finely diced
- 3 cloves Garlic minced
- ⅓ cup Sun-dried tomatoes oil-packed, chopped
- ½ tsp Dried oregano
- ¼ tsp Red pepper flakes
- ½ cup Vegetable broth
- ½ cup Heavy cream
- ⅓ cup Parmesan cheese freshly grated
- 1 cup Fresh baby spinach or chopped basil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 4–5 minutes until soft.
- Add the minced garlic, sun-dried tomatoes, oregano, and red pepper flakes. Cook for 1 minute until fragrant.
- Stir in the rinsed butter beans and vegetable broth. Bring to a light simmer for 3 minutes.
- Lower the heat to medium-low. Pour in the heavy cream and stir gently. Let it simmer for another 4–5 minutes until the sauce thickens and coats the back of a spoon.
- Stir in the Parmesan cheese and spinach (or basil) until the greens are wilted and the cheese is melted.
- Season with salt and pepper. Serve warm with toasted bread.